Try this Linguine with Scallops recipe, or contribute your own.
Suggest a better descriptionPrepare pasta. Cut,wash and rinse tender parts of leeks, !n 12 1inch non stick skillet,melt margarine over medium heat.Add leeks pepper and 3/4 tsp salt,cook until leeks are soft,about 8 minutes. Add orange peeland saffron and cook 2 minutes. Add wine, cook 1 minute longer. Incrase heat to medium high;add scallops and cook 3 to 4 minutes. Stir in creamand heat through. Drain pasta return to pot. Add leek mixture and mix well. Sprinkle with parsley. Recipe by: Good Housekeeping Posted to MC-Recipe Digest V1 #1012 by "tautog@yahoo.com"
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 68 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 91mg | 3 % | |
Potassium 33.2mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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